TAIWANESE BRAISED PORK RICE or LU ROU FAN (滷肉飯) – a classic fish with melt-in-your-mouth pork belly.
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TAIWANESE BRAISED PORK RICE or LU ROU FAN – an iconic Taiwanese comfort dish that features tender braised pork belly simmered in a savory-sweet sauce, served with eggs and over fluffy steamed rice. This recipe is made with chunky pieces of pork belly, which is a common way to prepare Taiwanese braised pork in the southern part of Taiwan. Some restaurants use ground pork or minced pork, but I prefer using pork belly. You can definitely use ground pork or minced pork if you desire. However, I find that the secret component of the best pork belly is the fat content! The combination of pork skin, fat, and meat creates a more tender texture, allowing it to melt in the mouth.
Here is the link to the full recipe:
Reminds me of Doro Wat
It look delicious but I prefer turkey, beef and chicken or fish. 😊
What are the Nutrition Facts?
We also add diced shiitake mushrooms in our recipe!
Girl!!! That looks delicious! Adding it to my food videos ❤
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5 spice pork chop noodles, please
I’ve never seen pork belly, I guess I live too far north.
Love this dish!!! This is such a Taiwanese comfort food!! Gua bao is in the same flavor profile and just as delicious!!!
Fujianese, not Taiwanese. People from Fujian have been eating braised pork and eggs over rice for centuries now before they migrated to Taiwan.
And the recipe is off. You do not need to add oyster sauce, pepper or wine, and you should use the actual five spices instead of the powder as it gives a completely different flavour profile.
The meat was also not browned properly before adding the stew as well.
Idk if you’ve done this but I always see Taiwanese beef noodle soup dish and that looks so good
I saw that back in Myanmar, I miss it💔
Hahaha 😂 read the caption as Tennessee
you mean chinese braised pork rice
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DELICIOUS
This is similar to the Philippines adobo. Just swap the amount of onions and garlic (we use more garlic), replace the cooking wine with vinegar, and the five spice powder to bay leaves.
Its just adobo with extra step.
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As a Taiwanese, I could tell you that this is totally not a braised pork rice😅 the pork should be shredded into smaller thin pieces instead of the long thick ones
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Can i use something other than pork belly ? Like chicken or beef ?
Why braise the eggs with the pork for an hour? Aren't they super overcooked and chalky after that?
My Taiwanese mother makes 滷肉飯 it's always so good
can you make 麻醬麵 it's my favourite dish but add a little peanut butter to balance it out as a tip.
Sounds similar to Philippino adobo!
Yummy!
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